When I first met Lisa many years ago she didn’t like lobster, she was a blue claw crab and beer girl. But I think a better way to put it would be she didn’t know just how good lobster could be.
That first summer we met I introduced her to the Joys of Lobster and opened up a whole new world of culinary delights!
Needless to say lobster is now a regular menu item and not just lobster tails. She loves lobster rolls, lobster salad, and of course lobster bisque. And thanks to my local Restaurant Depot, I can buy 2-pound packs of frozen lobster body and claw meat to make all the dishes that Lisa now loves!
Of course, if you don’t have a Restaurant Depot you can shop at most Supermarkets carry 8 ounce to 1 pound packs of frozen lobster meat. Look in the frozen seafood area near the fresh seafood in your grocer.
What Kind of Lobster should I use for Soup?
For soup, the only lobster meat you should ever use is body and claw meat. Using lobster tails is a waste of good lobster. The tail meat will toughen and lack the flavor to make this soup ah-mazingly delicious.
- If you liked this soup recipe you may also like these:
Lobster Chowder Recipe
Ingredients
- 10 ounces lobster claw and body meat frozen or canned
- ½ cup unsalted butter 1 stick
- ½ cup all purpose flour
- 2 cups diced potatoes
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups chicken stock vegetable or seafood stock can be substituted
- 2 cups milk
- 1 teaspoon fresh thyme
- sea salt and black pepper to taste
Instructions
- soak lobster meat in milk while preparing soup until needed.
- melt butter in a medium saucepan
- add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
- Whisk in stock until fully incorporated
- remove lobster meat from milk and set aside.
- Add milk to the soup, mixing well.
- Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
- add fresh thyme
- sea salt and pepper to taste.
- add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
- Serve and enjoy!
Calvin
Can I freeze the leftovers
It was a hit but I am one of them guys that doubles every time
Chef Dennis Littley
absolutley, the soup freezes well. Just make sure its a well-sealed container.
axe
it says six servings but HOW MUCH is a serving size
Chef Dennis Littley
serving size will be 8-10 ounces
axe
thank you sir! the chowder is delicious btw
Diane Harrington
Great recipe. Good thick chowder. Will make again and try different things from the base. Suggestions?
Claudette
Her Dennis, thank you. I make this, but substituted 2/3 of the milk with heavy cream. I also added diced shrimp and diced scallops. I know most chefs frown upon folk modifying their recipes, but I had the shrimp and scallops. Next time I may add sweet corn. Thank you.
Diane Harrington
My son suggested the corn too,. Have you done that? How did it turn out? Fresh corn, frozen, canned? I want to try this with a variety of seafood too. Thanks.
Chef Dennis Littley
corn would be a nice addition. I do have a corn chowder recipe.
Donna
Chef Dennis
I made the lobster soup but used cream instead of milk turned out great.
Can the leftover soup be frozen because there is cream in it. Please advise me by e-mail if this can be done
Thanks
Chef Dennis Littley
yes it can still be frozen.
Shirley
Going to make chowder from canned and wondering whether i use the brine or juice it is in?
Chef Dennis Littley
I would not use the brine it was packed in.
Shirley
Oh ok thank you do much😊
Lori Papa
I made your chowder today, added some leftover corn from the cob and used sweet potatoes. Also added some cayenne pepper. Can’t wait to have it tomorrow for Labor Day with some friends.
Stevie
Men this is so easy to cook.I wish I would I came across it sooner.
Jen
Fantastic!!!
Went great with homemade dinner rolls.
I used vegetable broth and added a can of clam juice to the broth (as I wanted more seafood flavor and didn’t have seafood broth). Also added 1/2 cup of Chardonnay to the veggies before the flour.
This will be a forever favorite in my house!!!
Thank you!!!!
Jo
Best chowder I have ever eaten, period!!
Tiffy
Thank you! My dad passed away a month ago, I inherited all of his frozen lobster =D. I made your chowder..wow. I think soaking the lobster in the milk for a but makes all the difference. Ive never done ot that way. Thank you sooo much. Love tiffy and Taylor
Chef Dennis Littley
thanks for the great review and comment Tiffy, I’m happy to hear you enjoyed the chowder.
Amanda Nicholas
Family LOVED it!
Mary Dovey
Hi Dennis! I have a friend who has to eat gluten-free. Could I sub gluten free flour for this recipe?
Chef Dennis Littley
hi Mary,
Yes you can easily substitute GF flour in this recipe
Denise
Yummy…
Michael
Thank you, thank tou, thank you, CHEF! Chowder came out great.
Stephanie Manley
Can I just say this looks perfect! I am looking for some soup for tonight, it’s chilly, and this would be perfect.
Claire
Do you think you could make this recipe in a crock pot?
Chef Dennis Littley
hi Claire
you can make it in a crock pot but I would add the lobster 30 minutes before you serve it.
Stephanie
This looks GREAT! I loveeee soup and my husband is a huge lobster fan, (of course, so am I!)- I pinned this and I can’t wait to make it, what’s better than soup this time of year? (Especially when you’re in NH like me and we get a foot of snow each day!)- Thanks for sharing!
Chef Dennis Littley
I hope this soup warms you up Stephanie, its getting crazy cold up north!
Claudia Lamascolo
I love everything about this soup especially the ease of this recipe. I can smell from here Chef!
Chef Dennis Littley
Thanks Claudia! WE do have to meet up one of these days, since were so close together.